Touchdown Dip

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When it comes to the Super Bowl, I am not really that interested. But, when it comes to the food being served at a Super Bowl Party, I am 100% in the zone! I love all the cute, tasty theme foods, and that goes for this Touchdown Dip! It is very similar to my 7 layer Dip that I have been making for years, but there are a few differences. The ingredients in this dip are combined together, and spread into the bowl. So simple! Make it the day ahead of time and that makes it easy! So it is easy and simple! It also tastes fantastic served with tortilla chips! Dress it up to look like footballs with some sour cream!

Touchdown Dip
(printable recipe at end of post)
2 16 ounce cans Refried Beans
2 Roma Tomatoes, chopped small
3/4 cup Onion, chopped small
1/4 cup Sour Cream
1/2 cup Salsa
1 ripe Avocado
8 ounce Cream Cheese, softened 
1 cup Shredded 4 Cheese
1/4 cup Sour Cream
Pastry Bag 
Decorating Tips #3 and #10

In a large bowl, mix together the refried beans, tomatoes and onion.

Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.

Add the salsa and sour cream to the mix.

Chop the entire avocado in to small bite size pieces.

 Whip cream cheese with mixer.

Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.

Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!
 Enjoy the game and have fun!


Here are some other game eats that you may have missed:

"Design Your Own Flatbread" Station

Chocolate Footballs

 Super Bowl Party Mix

I have one more Football Party "must have" coming your way on Friday!

Stop back to get the recipe for "Bacon Party Pops"!

Have a great day, and thank you for stopping by!

 

Author: The Freshman Cookprint recipe

Touchdown Dip

INGREDIENTS:

• 2 16 ounce cans Refried Beans
• 2 Roma Tomatoes, chopped small
• 3/4 cup Onion, chopped small
• 1/4 cup Sour Cream
• 1/2 cup Salsa
• 1 ripe Avocado
• 8 ounce Cream Cheese, softened
• 1 cup Shredded 4 Cheese
• 1/4 cup Sour Cream
• Pastry Bag
• Decorating Tips #3 and #10 (Wilton)

INSTRUCTIONS:

1. In a large bowl, mix together the refried beans, tomatoes and onion.
2. Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.
3. Add the salsa and sour cream to the mix.
4. Chop the entire avocado into small bite size pieces.
5. Whip cream cheese with mixer.
6. Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.
7. Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!

http://www.thefreshmancook.com/2017/02/touchdown-dip.html

Created using The Recipes Generator

 

 

Cafe Rio Barbacoa Pork

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 It's time for another Holiday Recipe Club, and for Memorial Day we could choose between 3 ingredients to use. Our choices are watermelon, pork, or beer. You can also choose two or all of the ingredients, if you would like. I chose pork because I love it. I love to cook with it at home, and I do so very often. I also love to get it when we go out to eat. When it comes to my favorite place to eat out, I guess I go in cycles, just like anyone else. Sometimes, it's a slice of pizza and a great salad bar. Other times it's an all you can eat sushi place. Right now it is a Mexican, stand in line and order kinda of place called Cafe Rio. I just love it! I went searching for a copy cat recipe mostly because my husband is sick and tired of Cafe Rio being the only place I want to go eat.Oh, he likes it too, but he is not obsessed anxious to have it all the time.  He doesn't say anything, but sometimes you just know. Ya know? Anyway I found one, and it is delicious. You will love it! For the true Cafe Rio experience you need to make the pork and the enchilada sauce.

Cafe Rio Barbacoa Pork

(adapted from barbarabakes.com)

2 pounds boneless Pork Ribs

12 ounce can Coke (not diet)

1/4 cup Brown Sugar

dash Garlic Powder

1/4 cup Water 

Place the pork and the brown sugar  in a plastic bag.

Pour in the coke. Marinate for a few hours

or even overnight.

Pour the meat and the marinade into the crock pot.

Add the garlic powder and the water.

Cook on high for 4 hours or on low for 8 hours.

When done, drain the liquid and shred the pork.

Now make the enchilada sauce:

Barbacoa Enchilada Sauce

1 cup Coke (not diet)
1 small can diced green Chilies
1 cup red Enchilada Sauce
1/2 cup brown Sugar

Put all ingredients in food processor or blender and blend.

 Put shredded pork and enchilada sauce in to 
crock pot and cook on high for 2 hours.
Then it is ready to serve.

I put my pork on top of white rice on a flour tortilla.
I also added sauteed onions and peppers.
At Cafe Rio their burrito is served with Cilantro Lime Rice
and Black or Pinto Beans. I have some recipes
for those that I will be posting in the near future.

I topped my burrito with the enchilada sauce
and some shredded cheddar.
So delicious! 

Thanks for joining me today! 


Stop and see what everyone else made:

 

Slow Cooked Carnitas

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Today is reveal day for Secret Recipe Club. Yay! It's always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas

printable recipe
3-4 pound Pork Roast

1 tablespoon Olive Oil

1 teaspoon Cumin

1 teaspoon ground Coriander

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

1 tablespoon Brown Sugar

1/4 teaspoon Cayenne Pepper

1-15 ounce can Tomatoes

1/4 cup Orange Juice

Zest and juice of 1 Lime

2 Bay Leaves

Salt and Pepper

The recipe said to cut the roast into 4 pieces, but because

I used a bone in roast, I cut it into 2 pieces.

I heated the olive oil in a pan , and browned the pork pieces

on all sides.

I placed the pork in the slow cooker,

and added all the ingredients. The original recipe said to use 

fire roasted tomatoes. Because the hot stuff does not always go

over well in my house, I used a can of crushed tomatoes. They 

worked out great! 

Cook on low for 6-7 hours until the pork is tender,

and can be shredded with a fork.

Preheat your broiler. Line a baking sheet with foil,

and set aside.  

Shred the cooked pork, and set aside.

Remove the bay leaves from the tomato mixture.

Blend the tomato mixture with an immersion blender,

or pour it into a stand blender and blend until smooth.

Set some sauce aside to put on your carnitas in the tortilla.

Mix the rest of the sauce with the shredded pork 

and place on the baking sheet.

Broil the shredded pork, turning once, until brown and 

carmelized around the edges, about 5-7 minutes.

I sauteed up a few red and green peppers and some onions

to add to my tortilla.

Fill your tortilla with the carnitas, sauce, peppers, and

onions. Top with avocado slices and a scoop

of sour cream.

Enjoy!

Thanks so much Aly, for this delicious recipe! 

I will be back soon, as I have my eye on your 

Pork Tinga!

Check out what everyone else cooked up today: